EDITOR PICKS - MAY 2018

EDITOR'S PICKS OF THE MONTH - MAY 2018

This month our steps led us to a cosy Japanese izakaya in the central business district, Teppen Sathorn, where the speciality is cooking over a fire of rice straw.

We visited Brasserie Cordonnier, serving classic French brasserie food made substantially from Thai produce, and featuring very reasonable prices.

At Prelude we found a hidden restaurant and cocktail bar that also uses high quality local produce, and extracts wonderful flavours and textures.

100 Mahaseth is a restaurant that focuses on nose-to-tail cuisine, in which every part of the animal - most of them locally reared - is used.

And at Rock Restaurant & Bar, in Soi Ruam Rudee, we found the most elegant Siamese cuisine served amongst the most astonishing decor.


 

Teppen Sathorn
Teppen Sathorn

A Japanese izakaya at the Chong Nonsi junction, specialising in warayaki and robatayaki cooking.

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Brasserie Cordonnier
Brasserie Cordonnier

Classic French brasserie cuisine prepared to high quality by a French chef and served at very affordable prices.

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Prelude
Prelude

International cuisine prepared with Thai artisanal produce in a carefully hidden Thonglor restaurant.

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100 Mahaseth
100 Mahaseth

Nose-to-tail cuisine, in which every part of the animal is used, prepared mainly to an Issan style.

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Rock Restaurant & Bar
Rock Restaurant & Bar

Thai food that infuses elements from Kunming and Europe, and which is prepared in a delicate Siamese style.

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